Eggnog

People either love the eggnog or hate it. There doesn’t seem to be a middle ground. I admit, I never liked it, but this Christmas I had a new eggnog experience, and I feel that this beverage deserves a spot here on my blog.

Apparently the drink of milk, eggs and sherry was enjoyed by British aristocracy to toast to health and prosperity, and it crossed the Atlantic in the early 1800s. It quickly became a popular Christmas drink. Even George Washington served it to his guests. I quote from Wikipedia Washington’s recipe: "One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, [and] 1/4 pint sherry." The recipe instructs cooks to "mix [the] liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently."

My husband decided to make eggnog this year, and, being a supportive wife, I applauded his efforts and eagerly participated in the tasting sessions. I must say I was surprised by how good the homemade eggnog is. If you use good quality ingredients and make it fresh, wish very good alcohol, you will be rewarded by a great final product. Different recipes call for different types of alcohol; you can add brandy, rum, whisky or bourbon. We tried good-quality bourbon, and it was delicious! Separate 6 eggs. Whisk the yolks with 0.5-1 cup of granulated sugar (we prefer it less sweet). Add 2 cups of milk and 1 cup of heavy cream (or reverse the proportions for a creamier texture) and whisk well. Add nutmeg and some vanilla. Rest in the fridge for at least an hour. Whip the egg whites and before serving fold the foam into the beverage. Sprinkle some nutmeg on top. Oops! I almost forgot! Add your favourite alcohol before putting the beverage into the fridge! I recommend bourbon.

Enjoy! Merry Christmas and happy New Year! Cheers!